Katina's Food Blog

The School of Public Health (SPH) of Yale University gathered producers and scientists for panels and networking events that facilitated the exchange of information and the establishment of relationships critical to the progress of Greece’s Olive Oil industries.

Understanding olive oil as a perishable product has two lessons for home cooks. One, we should try to choose olive oil according to how fresh it is; it should be consumed within two years of bottling, Two, we should be using much more of it, so that it doesn’t languish in our cupboards, but is used up and replaced while it is fresh and vibrant.

Greek olive oil is regarded as the best in the world as it carries very low acidity and peroxides which make them of premium quality,and can be recognized mainly from the fruitiness, the bitterness and the pungency in the taste.

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Kathy sampling Olive Oil at Williams-Sonoma in Leawood, Kansas.

Some of our favorite foods from Greece.....

Kalamata olives are only found on the Peloponnese peninsula in southern Greece and have played a part in the human diet for thousands of years. Growing under the amazing Greek...

Fats in the diet are highly controversial. You'll see people arguing about animal fats, seed oils and almost everything in between. But one of the few fats that most people agree is healthy is extra virgin olive oil, an essential part of the Mediterranean diet.